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Crispy Beef Mulitas | Mexican Street Food
(0)
30 min
Quick
Gurkerl Küche
Knusprig im Backrohr gebackene mexikanische Mulitas, gefüllt mit saftig gebratenem Rinderfaschierten, feinen Zwiebeln und zart schmelzendem Cheddar zwischen zwei Tortillas. Serviert mit kühlem Sauerrahm, frischem Koriander und Limettenspalten – das ultimative Streetfood-Erlebnis für zu Hause!
Preparation method
Preparation & Filling
Preheat the oven to 200 °C fan and line a baking tray with baking paper. Finely dice the red onion and finely chop the garlic cloves.
Heat 1 tbsp of olive oil in a wide frying pan. Sauté half of the diced red onion and the chopped garlic over medium heat for about 2 minutes until translucent (set aside the remaining onion for garnishing later).
Add the minced beef to the pan and fry over high heat for about 5–6 minutes, breaking it up until it is cooked through and nicely browned all over. Season generously with ground cumin, smoked paprika, and 1 pinch each of fine salt and ground black pepper. Remove the pan from the heat.
Chef's tip
For even more street food flair, you can add a few fresh jalapeño slices or a bit of guacamole directly onto the minced meat before closing the mulitas.
The mulitas turn out particularly crispy when the oven is set to convection/fan. If you like, you can also pan-fry them individually in a hot pan on both sides until crispy.
35 min
Quick
